Articles by Sam O'Brien

From boozy fruit preserves to tomato soup cake, we're looking back at a year of culinary curiosity.

Learn to make amaranth skulls, “buried” tamales, and other regional Día de Muertos recipes.

From Fruitlands to NXIVM, food has served as the core of Utopia and a tool of control.

If your party doesn't feature enough alcohol to float a rowboat, you're doing it wrong.

Inside the centuries-old art of transforming butter into dragons, cows, and princesses.

The sweet-yet-somber treat was the star of extravagant 19th-century funeral feasts.

Five highlights from Gastro Obscura's "Moveable Feasts" series.

From hot-springs stew to lava-baked pizza, a tour of the world's most amazing volcanically-cooked meals.

From “pie for a doubting husband” to “spaghetti a la suffragette,” these recipes came with a side of activism.

Pie hard with a vengeance.

A look back at some special recipe collections and the communities that produced them.

With flair and fire, he turned mixology into a performance.

The cozy cocktail has fueled prison parties and West Point riots.

How a fiery bowl of booze became a Christmas classic.

Drink like King Midas and George Washington with these brews.

The macabre feasts have their roots in ancient Rome.

Are these cakes weapons against dark forces or just “spiky bagels”?

Inebriated play, from ancient Rome to Tang Dynasty China.

St. Hildegard was a mystic, healer, and passionate proponent of spelt and nutmeg.

Churches, scout troops, and clown collectives all depend on Morris Press.

Alicia Williams's popular headstone-cleaning videos are also history lessons.

This sweet, creamy enigma dates back to the late 1800s.

From ceviche to caramel popcorn, Joseph Yoon is showing how Brood X can be a delicious part of your diet.

Test your pastry-making prowess with gâteau St. Honoré.